Influence of extraction medium pH on the protein content of some legume starches
- 1 December 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (6) , 647-654
- https://doi.org/10.1111/j.1365-2621.1976.tb00768.x
Abstract
Summary: Starches of lentil, garbanzo and field bean were isolated according to a detailed separational scheme at several pHs in the range of 5.5 to 9.5 and nitrogen determinations made on the purified samples. Nitrogen determinations and protein solubility profiles were also determined on the legume flours in order to facilitate a comparison of the data obtained for the starches. the relationship between protein solubility and starch protein content is discussed. the protein content of garbanzo starch decreased from a value of 0.51% at pH 5.5 to a value of 0.13% at pH 9.5. For field bean starch the protein content was 0.55% at pH 5.5 and 0.18% at pH 9.5. In the case of lentil starch the protein content decreased from 0.42% at pH 5.5 to 0.25% at pH 7.5 with very little change up to a pH of 9.5. It was found that extraction medium pH has no effect upon the yield of starch.This publication has 4 references indexed in Scilit:
- Properties of protein isolates prepared from ground seedsInternational Journal of Food Science & Technology, 1975
- EFFECT OF FERMENTED MEAT pH ON SUMMER SAUSAGE PROPERTIES1Journal of Milk and Food Technology, 1974
- Dispersibility and Isolation of Proteins from Legume FloursCanadian Institute of Food Science and Technology Journal, 1974
- A Simplified Alkali-Lability Determination for Starch ProductsIndustrial & Engineering Chemistry Analytical Edition, 1940